Easy Breakfast Burritos

• Meat

  • 6 Breakfast sausage, fully cooked links

• Produce

  • 1 bag Hash brown potatoes, refrigerated
  • 2 tbsp Old El Paso™ chopped green chiles

• Refrigerated

  • 6 Eggs

• Bread & Baked Goods

  • 6 Old El Paso™ flour tortillas

• Dairy

  • 2 cups Mexican cheese blend
  • 1 tbsp Milk

Found on pillsbury.com

Description

Ingredients

• 6 eggs
• 2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
• 1 to 2 tablespoons milk
• 6 fully cooked breakfast sausage links, cut into small pieces
• 1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
• 6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
• 2 cups shredded Mexican cheese blend (8 oz)

Directions

• 1 In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
• 2 Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
• 3 To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
• 4 Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
• 5 To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Nutrition